Guest guest Posted October 26, 2002 Report Share Posted October 26, 2002 Oops! Should read 250g (1/2 lb) instant GF lasagne sheets , " Kim " <bearhouse5@h...> wrote: > TOMATO SAUCE > 250g (1/2 pound) mushrooms > olive oil > 700g (3 cups) jar pasta (tomato, onion etc.) sauce (or home made > sauce) > large bunch spinach - chopped > 3 cloves garlic > 2 chicken style stock cubes > 2 tsp fresh chopped oregano (1 tsp dried) > salt and pepper to taste > > Fry sliced mushrooms and minced (or finely chopped) garlic in a > little olive oil. When cooked add spinach and oregano. Add pasta > sauce when spinach is wilted. Season to taste. Simmer while preparing > tofu sauce. > > TOFU SAUCE > 600g (1¼ lbs)silken tofu > 1 tsp salt > 1½ tbls (2 US tbls) nutritional yeast > > Blend tofu, salt and yeast in a food processor until smooth. > > 500g (1 lb) instant GF lasagna sheets > vegan parmesan > > Place layer of tomato sauce in bottom of lasagna dish. Place a layer > of lasagna sheets on top. Spread half of remaining tomato sauce over > this, then 1/3 of tofu sauce, then layer of lasagna, rest of tomato > sauce, ½ remaining tofu sauce, layer of lasagna, then rest of tofu > sauce. > Cover with foil and cook for 30 minutes (375F or 190C). Remove foil, > top with parmesan and cook for a further 20 minutes. Quote Link to comment Share on other sites More sharing options...
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